Ham-and-Potato Salad

In his elevated version of potato salad, star chef Jose Andres combines fingerling potatoes, smoky ham and cucumbers in a whipped deviled egg dressing.

  • Active:
  • Total Time:
  • Servings: 6

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Ingredients

  • 1 1/2 pounds fingerling potatoes
  • Salt
  • 1 cup mayonnaise
  • 3 hard-cooked large egg yolks, mashed with a fork
  • 1 1/2 tablespoons minced cornichons
  • 1 tablespoon minced shallot
  • 1 tablespoon prepared horseradish
  • Pinch of cayenne
  • 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
  • 2 1/2 tablespoons red wine vinegar
  • Pepper
  • One 1/2-pound piece of smoked ham, cut into bite-size pieces
  • 1/2 English cucumber, chopped
  • 4 cups mesclun (2 ounces)
  • Pickled okra, halved lengthwise, for garnish

How to make this recipe

  1. In a medium saucepan, 
cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain and let cool slightly, then cut in half lengthwise.

  2. In a medium bowl, whisk the mayonnaise with the egg yolks, cornichons, shallot, horseradish, cayenne, 1/4 cup 
of the olive oil and 2 tablespoons of the vinegar. Season the dressing with salt and pepper.

  3. In a large bowl, toss the 
potatoes with half of the dressing. Fold in the ham and cucumber and season with salt and pepper. Transfer the salad to plates or a platter.

  4. In another bowl, toss the mesclun with the remaining 1/2 tablespoon each of olive oil and vinegar and season with salt and pepper. Arrange on top of and around the ham-and-potato salad. Garnish with pickled okra and serve, passing additional dressing 
at the table.

Suggested Pairing

Pair this salad with a berry-rich sparkling rosé cava.

Contributed By Photo © Con Poulos Published April 2015





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